This shrub grows to 1.5 m high with medium green leaves. It is hardy, highly productive, and bears sweet acidulous, tasty berries that go from light green to pinkish-red in july. These can be eaten fresh or made into jellies. The plant prefers full sun or light shade in a zone 3 environment. The red variety is more acidulous than the white, and is therefore more likely to be used in recipes like jellies, jams, pastries, and syrups.